Saving Seeds, Preserving Taste: Heirloom Seed Savers in Appalachia

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Available

Product Details

Price
$27.54
Publisher
Ohio University Press
Publish Date
Pages
226
Dimensions
5.4 X 8.4 X 0.7 inches | 0.6 pounds
Language
English
Type
Paperback
EAN/UPC
9780821420492

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About the Author

Bill Best was a professor, coach, and administrator at Berea College for forty years, retiring in 2002. Since that time he has continued his seed saving and work with sustainable agriculture and for several years has been director of the Sustainable Mountain Agriculture Center located near Berea, Kentucky. The center makes heirloom seeds available to a wide regional audience and to the nation in general. In addition, through special arrangements, the center also ships seeds to many other countries.

Reviews

"In Saving Seeds, Preserving Taste, Bill Best has captured in words his passion and dedication for perpetuating heirloom vegetable and fruit varieties in Appalachia. This has been his life's work.... At seventy-nine, he continues to promote the saving of heirloom seeds, seeds that hold the potential for flavorful, nutritious food; seeds that if saved, can be grown year after year; seeds that hold a part of the history of Native American and Appalachian cultures."--Journal of Appalachian Studies
"Saving Seeds, Preserving Taste is a practical and useful handbook for good garden husbandry but as it unfolds before your eyes, it reveals as well a vital world of southern Appalachian people, plants, food, and practice to nourish both body
"In this simple paperback I've learned more about beans and their evolution at the hands of American farmers than anything else I've read over the past 35 years."--Maureen Gilmer, "Yardsmart", Charlotte Observer
"This animated narrative offers a glimpse into American folklore, migration patterns, and the glory of the family farm as it is known through its seeds, which live on season after season, offering distinctive local flavor."--Publisher
"Best's book depicts the alternative to corporate farming as unveiled in Karl Weber's Food, Inc. (2009), discussed in Michael Pollan's In Defense of Food (2008), explored in Sally Fallon, Pat Connolly, and Mary G Enig's Nourishing Traditions (1995), and revealed in Robyn O'Brien and Rachel Kranz's The Unhealthy Truth (2009)."--Journal of American Culture
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